Young Cooking

I always refused to eat chicken pot pie. Not because of any particular ingredient, it is just the image of frozen chicken pot pie that ruins it for me. Luckily, there is a solution. Homemade Chicken Pot Pie - the keyword there is “Homemade”. It really is not that much work, and it is a gazillion times better than any of the frozen varieties.

In any case, here is my recipe for chicken pot pie. It has evolved from at least four recipes from some of my favorite cookbooks.

Filling: The filling is completely adaptable to whatever your tastes are in the mood for. Today I just happened to have onions, carrots, green onions, and egg noodles on hand. Well you get the idea.

In a large saucepan, cook the chicken breasts (cubed), until fully cooked.

Remove the chicken, and in the same pan add the garlic,  sliced carrot and sliced onion. Cook for about five minutes, and then add the flour. Stir vigorously. Slowly, add the wine until absorbed into the mixture.

Add the chicken broth and heavy cream. Turn the heat down to low and let simmer for about 10 minutes. Once the desired consistency is reached, add the seasonings, cooked chicken, green onion, and pre-cooked egg noodles.

Crust: This is the most basic pie crust recipe, I use it for all my pies, so why not chicken pot pie? It is reliable, perfectly textured, and quick n’ easy.

Using a fork, mix the butter, salt, and flour until flakey. Slowly mix in the water until mixed. Do not over work the dough. Split the dough in half, and roll into two thin sheets.

Construction: Now it’s time to make it all happen. Line the first sheet of dough in a glass pan (ungreased). Add all the filling and cover the entire top with the second sheet of dough. Crimp the edges.

Brush with an egg wash (egg, pepper). Bake the pot pie until the dough is cooked (since the inside is already hot and cooked). It takes about 15 minutes.